The type of flour we use determines whether the recipe is successful or not. What’s more, it defines the taste of the bread, cake or even the pancakes on a Saturday morning. Therefore, it’s best to be aware of the quality and origin of your daily bread, especially if it’s home-made.

Whole-grain flour is ground from whole wheat grain. The bran is full of minerals and vegetable fiber. Since there is no heating involved in the process, the beneficial macro-elements of the wheat are preserved.

Because of this, our whole-grain flour contains a high level of fibers, proteins and minerals.